Originally Posted by Bearcarver
I only mentioned that because you got that perfect Med/Rare pink from edge to edge. I get that too, because I use 220 to 230 degrees temp in my smoker. I'm not sure where the line is, but guys who use higher temps get the gray colored meat around the outside of the roast. This is fine if they have people eating there who want theirs done more than Med/rare, but everybody here wants theirs nice & pink, like yours & mine.
Nice Job, Dem!!
Yeah, we like the edge to edge color and fortunately enough, everyone here like Mid-Rare as well. For those occassional people wanting Mid thru Well, I put their's in an au jus bath on the stove to bring it up to temp. I'm careful not to have the au jus boiling, as it changes the texture of the meat and makes it tough.
Before this cook, I had two theories regarding the edge to edge color. First one is what you mentioned, cooking in a temp range of 220 to 230 or thereabouts. The other is that I usually allow my meats to get close to room temperature before putting them on the smoker/grill/oven. The thought was that if the entire roast was at a uniform temp, then it would cook more evenly, opposed to the outside cooking faster since it was at a higher starting temp.
Pretty sure that this cook shot a hole in that second theory as the IT's of the two probes were under 40 when this Prime went in the Smoker. Then again, my chamber temps were all over the place (even if I assume one of the probes was faulty) so I have to question the temp range theory as well.
In reality, I'd love to say "I did XYZ and that is why this PR turned out so great", but it's quite the opposite. I'm actually kind of surprised and confused as to why it turned out the way that it did.